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Tangy, creamy yogurt. Made your way, batch after batch.
$14.99
Our on-staff fermenters offer support whenever you need a hand. Get in touch.
If anything goes wrong with your culture, we'll send you a free replacement, though we don't think you'll need one. See our culture guarantee.
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Not what you expected? We offer 60-day, no-hassle returns. See our returns policy.
Real kitchens. Real homemade yogurt. Join our community of home fermenters, with heirloom cultures you can use batch after batch and expert help whenever you need it.
EVERY CULTURE WE MAKE IS FOOD-SAFETY TESTED.
A MOM'S REASON. OUR STANDARD SINCE 2002.
Cultures for Health was founded in 2002 by a single mom who wanted to feed her children the best food she could.
That care still shapes what we make. Food-safety testing is a meaningful investment, and one we keep making for the families who bring our cultures home.
Start something good in your kitchen →
From packet to proud-of-it.
Your first batch activates one packet in a small amount of milk. After that, two tablespoons of finished yogurt starts the next quart. Full detail is in the guide included with your culture.
Warm pasteurized whole milk to 180°F, stirring so it doesn't scald, then cool it to 110°F. Skip ultra-pasteurized or UHT milk; it won't set properly.
Stir in one packet for your activation batch, then hold at 110°F in a yogurt maker or another steady warming method. Check at 5 hours with the tilt test; allow up to 12.
Cool, then refrigerate at least 6 hours. Strain through a tight-weave cloth for thicker yogurt. Save 2 Tbsp to start your next quart.
ONE STARTER. MORE THAN A BOWL.
Once your culture is going, a quart at a time, here are three of our yogurt recipes to try next:
01Lemon, honey and mint, made with strained Greek-style yogurt. A cold treat from the same culture.
Get the recipe →
02Rolled oats and yogurt soaked together before baking for a tender, hearty breakfast muffin.
Get the recipe →
03Peanut butter, cocoa and Greek-style yogurt blended into a rich, scoopable dessert.
Get the recipe →A little reassurance goes a long way.
Get started with 60-day, no-hassle returns. And whenever you have a yogurt question, our on-staff fermenters are here to help. Next week, next month, or next year.
See our guarantee →Greek Yogurt Starter Culture$14.99
United StatesI have been using CFH for at least 2 years. Tasty and easy yogurt (made with lactose free 2% milk). I also strain the yogurt and use the whey for sour dough breads. I also make buttermilk when needed using 2 parts milk and 1 part Greek yogurt ( strained). Highly recommend the product. Ships fast and staff gives quick responses to questions.
United StatesWe like homemade yogurt so much better than what you buy in the store. I really like that this starter can be used over and over again by saving a small amount to culture the next batch.
We're so glad to hear you're enjoying homemade yogurt, Cynthia! It's amazing how much better it tastes, and we love that you're getting great use out of our starter. Re-culturing really is a game changer, and it's such a rewarding way to keep the yogurt tradition going!
United States
United StatesI have yet to make yogurt with this product but I do enjoy their cultures!
United StatesBest cultures that are delicious, easy to make , economical and healthy.
Before you start.
Each pouch contains 2 packets. One packet makes one activation batch. After that you save about 2 Tbsp of finished yogurt to start the next quart, so you keep culturing without opening another packet.
A thin or loose first batch is normal. The activation batch uses a small amount of milk on purpose so the culture is concentrated. Use 2 Tbsp of it to start batch two; later batches are noticeably thicker.
Strain it. After the yogurt has chilled, spoon it into a yogurt strainer or a cloth-lined strainer in the refrigerator for a few hours and let the whey drain off. The longer it drains, the thicker it gets.
Use pasteurized whole milk. Skip anything labeled ultra-pasteurized or UHT, which will not set properly. Do not use raw milk for your first activation batch; the cooler settings and variable bacteria make it unreliable.
No. You need a way to hold the milk steadily at 110°F. A yogurt maker, an Instant Pot on the Yogurt setting, or an oven with the light on all work. A thermometer is the one tool that really matters.
Yes. The starter contains organic milk and live active cultures, is gluten-free, and contains no GMO ingredients. It is manufactured in a facility that also processes products containing soy and dairy.
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